Homemade Taco Seasoning Recipe

Using common spices, whip up this Homemade Taco Seasoning recipe in a flash! It’s cheaper and tastier than the stale store-bought packets, too.

My favorite way to make tacos is to use Homemade Taco Seasoning for ground beef, 2 tablespoons per pound. I also use it for Dorito Taco SaladHealthy Turkey Tacos, classic Taco Dip and in my favorite Taco Soup.

Homemade Taco Seasoning - a photo of six spices on a white plate on a blue cloth background - click photo for full written recipe

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You can make a giant batch and keep it on hand at all times to use in original or classical ways.

Taco seasoning is easy and cheap to buy, but it’s even easier and cheaper to make at home.

More importantly, it tastes GREAT.

This homemade Taco Seasoning mix is made of common pantry spices that you probably already have on hand: Chili powder, cumin, paprika, ground coriander, and cayenne pepper. Throw in some salt and, if you want, corn starch as a thickening agent.

Homemade Taco Seasoning - a photo of a clear jar full of a spice mix with a gold lid on the left on a blue cloth background - click photo for full written recipe

(Hint: for a grain free option, lose the corn starch and keep ALL the flavor!)

Homemade Taco Seasoning - a photo of six spices on a white plate on a blue cloth background - click photo for full written recipe

I like Homemade Taco Seasoning first and foremost because of the taste.  It never tastes stale or fake, and it can be customized easily depending on what you like.

5 from 3 votes

Homemade Taco Seasoning Recipe

Using common spices, whip up this Homemade Taco Seasoning recipe in a flash! It's cheaper and tastier than the stale store-bought packets, too.
Course Pantry
Cuisine American
Keyword Seasoning, taco
Prep Time 1 minute
Total Time 1 minute
Servings 12 servings
Calories 14kcal
  • ¼ cup chili powder
  • 2 tablespoons cumin
  • 2 teaspoons kosher salt
  • 1 tablespoon paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon cornstarch (optional)
  • In a small bowl, whisk together all ingredients, adding cornstarch if desired. Store covered in a dark place and use within 1 month.
  • To use, add 2 tablespoons of seasoning for every pound of ground meat.

Recipe Notes

Nutrition

Calories: 14kcal

 

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  1. DRSTEELE046

    On your chili powder question!! One day my wife was getting ready for company and realized that she had no chili powder in the house for her recipe, so she asked if I would go get her some. I went to my supply of whole chiles in the pantry and took equal weights of all my chiles and put them in the food processor till they were small flakes and gave the blend to her. She says it is much better than any chili powder she ever bought.
    Here are the chiles I included; Chile de arbol, Jalapeño, Serrano, Cascabel, New Mexico, Chipotle, Pasilla, Ancho, y Japon.5 stars

  2. Liamara Haskins

    This is my new go-to recipe for tacos; I make large batches, and freeze half to keep the seasonings tasting fresh.

  3. Victoria

    Meggan: Thank you for your quick response. Your info to my question is very helpful. I will certainly look forward when you post your own chili powder recipe. Thank you again.
    Darn,
    I accidently unsubscribed!!!5 stars

    1. meggan

      Victoria, you are so sweet! Thank you so much! And yes I’ll get chili powder on the list… someone else asked about homemade adobo sauce so I’ll be doing that too. :) Happy New Year and thanks again!

  4. I have a family member that is highly allergic to garlic. U unfortunately, garlic is a hidden item in many things, i.e. it might be listed as “seasoning”, which in most cases it includes garlic. I have learned that garlic could be one of the hidden ingredient in chili powder. Would you know of any chili powder brand that is “garlic free”. OR is there a replacement for chili powder that can be used in your taco seasoning recipe? Thanks

    1. meggan

      Hi Victoria! I will definitely work on a homemade chili powder. I did a search in Google and a lot of the blends I found don’t actually contain any kind of dried chilis at all… they are basically just tasty spice blends. And they all contain garlic, but you could definitely leave that out if you were making it. I trust Alton Brown, so here is a link to his (just omit the garlic). http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe-1943055
      If you want something with less exotic chilis, you could try this one (and again omit the garlic): http://www.geniuskitchen.com/recipe/homemade-chili-powder-22859
      Good luck Victoria!

  5. Jessica

    Can you use Himalayan pink salt instead of Kosher?

    1. meggan

      Hi Jess, sure! The only potential issue I see is if you grind the pink Himalayan sea salt more finely than kosher salt, but you use the same quantity, your seasoning might be too salty. So just keep an eye on that! Here is a handy conversion chart about salt by size in case you can match up your pink salt grind. http://www.mortonsalt.com/article/salt-conversion-chart/ Thanks!

  6. Claudious Williams

    Why cornstarch? To thicken?

    1. meggan

      Yes, to thicken! You can easily leave it out. I always leave it out if I’m doing any kind of paleo/whole30 diet, just traditional store-bought packets have a thickener and that’s what I was trying to mimic with this recipe. Thanks for your question!

  7. Jana

    I love this recipe! It’s the perfect amount of heat and flavor! I omitted the cornstarch in mine, but I’ll have to try that next time!5 stars

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